Cream of cauliflower soup

Our favourite cream of cauliflower soup recipe is reinvented in this low-fat version.

Recipe «Cream of cauliflower soup» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 2 tsp olive oil, 1 brown onion, halved, finely chopped, 650g cauliflower, cut into florets, 2 small sebago potatoes, peeled, coarsely chopped, 625ml vegetable stock , 330ml water, 80ml extra light thickened cream, Extra light thickened cream, extra, to serve , Ground black pepper, to taste, Salt, to season.

Ingredients:

• 2 tsp olive oil 
• 1 brown onion, halved, finely chopped 
• 650g cauliflower, cut into florets 
• 2 small sebago potatoes, peeled, coarsely chopped 
• 625ml vegetable stock 
• 330ml water 
• 80ml extra light thickened cream 
• Extra light thickened cream, extra, to serve 
• Ground black pepper, to taste 
• Salt, to season 

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until soft.
2. Add the cauliflower, potato, stock and water. Cover and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 15 minutes or until the cauliflower and potato are tender. Set aside for 5 minutes to cool slightly.
3. Place half the cauliflower mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining mixture. Add the cream. Place over low heat and cook for 1-2 minutes or until heated through.
4. Ladle soup among serving bowls and drizzle with extra cream. Season with pepper.